Directions. Preheat oven to 425 degrees F (220 degrees C). In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute. Cool slightly and pour mixture into pastry-lined pie pan.
If you really want to reduce this to a diabetic friendly pie take the time to find a low carb sugar free crust. There are shortbreads out there for that. Non fat or 2% milk and sugar free whipped topping. Add some splenda in the whipped topping for taste. Be very careul with canned fruits.
Low carb pie crusts are the perfect gluten-free accompaniment to any low carb pie filling.* Low carb cream pies often start with an old fashioned pudding and are then mixed with whipped cream to produce a light and creamy filling.
A tasty cream pie with pineapple and pecans. You can use fat-free milk and whipped topping to make this dessert extra low-cal. In a medium bowl, whisk together pudding mix and milk. Fold in pineapple, whipped topping, and pecans.